The government wants to make your chicken meat safer to handle. The USDA is proposing legal limits on the chicken parts that are contaminated with salmonella bacteria.
Wondering why your local Chipotle is no longer serving pork? It's because a big supplier was housing pigs in confined quarters. But there's debate about whether that's really worse for the animals.
New GMO potatoes don't bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won't touch them because of the stigma of GMOs.
A guide to reaping the health benefits of curcumin, the ingredient found in this ancient spice that’s gaining new recognition for its proven anti-inflammatory and antioxidant properties.
Champagne and other booze flow freely on New Year's Eve. But if you want to wake to a new year without the side effects of alcohol, don't fret: Science offers some guidance.
On Jan. 1, all eggs sold in California will have to come from chickens living in more spacious digs. The rules have disrupted the egg industry, and pushed prices up at grocery stores in California.
Coca-Cola got a lot of attention in November when it announced it was going into the milk business. In fact, its extra-nutritious milk product was invented by some dairy farmers in Indiana.
My first true Winecast in 5 years to celebrate the 10th anniversary of this podcast and wine blog. Winecast 77 – Champagne originally appeared on Winecast. Licensed under Creative Commons.
Should dietary guidelines consider the environmental effects of our food choices? The government-appointed Dietary Guidelines Advisory Committee thinks they should. Congress, however, says no.
Kale and Aubry Walch plan to open the country's first vegan butcher shop. Their goal: to free vegans from enduring yet another tofurkey holiday.
When an assisted living facility closed—leaving sick residents abandoned inside—Maurice Rowland and Miguel Alvarez took charge and became heroes.
A real-life Willy Wonka invites scientists, designers, composers, artists and chefs to collaborate on novel foods and other cultural confections.
In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country's artisan cheeses so tasty.
The Army has long used high-tech tools to make meals for our troops. Now, military scientists are turning away from pots and pans, and looking to 3-D printers to make nutritious food.
Advancements in online and mobile orders have become key ingredients for the company's recent success. Domino's innovations include an online pizza tracker and a voice-ordering app.
The Cook's Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.
Just because the Food and Drug Administration recalls a supplement because it contains dangerous substances, doesn't mean the product disappears from the market.
Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.
Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now "chlorinated chickens" are a sticking point in a trans-Atlantic trade deal.
In a culinary culture strongly tied to meat, new dietary trends are threatening the very foundation of traditional gourmet cooking.